Homemade Toffee Recipe: So as luck would have it Shirley is allergic to nuts, so I don’t have to share this easy to make toffee with her. Boom!
We found this recipe on the blog: Damn Delicious – seems fitting after checking out some of their other recipes.
1 cup raw almonds
1 cup unsalted butter, cubed
1 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/3 cup pecans, chopped
Preheat oven to 350 degrees F. Line your baking sheet with parchment paper. Spread almonds out evenly on top of your parchment lined baking sheet.
Toast your almonds in the oven for about 10 minutes and then set aside.
In saucepan, combine butter, sugar vanilla and salt over medium heat. Whisk continuously for 7-10 minutes or until butter has melted and mixture is almond brown in color.
Once you have removed from the stove, immediately spread your caramel mixture evenly over the almonds. Cover the top of your caramel with chocolate chips. Let the chocolate chips sit for 1-2 minutes and then spread them in an even layer until smooth. Finish off by sprinkling with pecans.
Recipe complete. Now all you have to do is let your toffee cool completely (about 2 hours.) Break into pieces and eat.
We hope you enjoyed this recipe.